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Post by imec on Jun 10, 2009 23:32:59 GMT
Don't laugh until you try this...
You'll need one bag of chocolate chip cookies (e.g. Chips Ahoy), about 2 or 3 cups of whipped cream, a cup of Kahlua, some shaved chocolate.
Pour the Kahlua into a cereal bowl.
One by one, dip the cookies into the Kahlua and place in a single layer in a springform pan.
Cover with a layer of whipped cream.
Repeat twice more.
Cover the top with shaved chocolate.
Cover with plastic wrap and refrigerate for at least 4 hours.
Remove the springform and cut like a cake.
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Post by Deleted on Jun 11, 2009 9:26:31 GMT
So it gets all soggy and turns into a cake, I get it.  |
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Post by imec on Jun 11, 2009 11:50:29 GMT
It's not at all soggy. The refrigeration firms it up. Stop being such a doubting Thomas and try it!
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Post by Deleted on Jun 11, 2009 13:05:01 GMT
Actually it doesn't sound bad but I was thinking that the whipped cream should go on at the last minute; otherwise it will unwhip itself.
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Post by imec on Jun 11, 2009 13:17:42 GMT
I was thinking that the whipped cream should go on at the last minute; otherwise it will unwhip itself. It won't. I've made this more times than I can count. JUST DO IT!!!! |
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Post by Jazz on Jun 11, 2009 16:34:55 GMT
Actually it doesn't sound bad but I was thinking that the whipped cream should go on at the last minute; otherwise it will unwhip itself. Kerouac is a Nervous Nellie...heehee. Time for you to whip yourself into shape. ;D |
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Post by imec on Jun 11, 2009 16:52:41 GMT
Kerouac is a Nervous Nellie...heehee. Time for you to whip yourself into shape. ;D The primary value of the recipe is its simplicity and fail safe nature - and he's reinventing it... |
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Post by Deleted on Jun 11, 2009 17:11:04 GMT
Unfortunately, one thing that you don't know about me is that I have very little interest in desserts, so it takes me forever to make a move on such things.
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Post by imec on Jun 11, 2009 17:32:53 GMT
Unfortunately, one thing that you don't know about me is that I have very little interest in desserts, so it takes me forever to make a move on such things. I'm with you actually. I only make dessert when entertaining - end even then I often buy something. |
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Post by bixaorellana on Jun 11, 2009 21:57:49 GMT
Kerouac is a Nervous Nellie...heehee. Time for you to whip yourself into shape. ;D Perhaps he's already peaked. |
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Post by lagatta on Jun 11, 2009 22:45:08 GMT
Yes, I'd find that far too sweet. I rarely eat sweets at all. One dessert I do like to make is a clafoutis, which is not very sweet, though the batter is rich. The classic one is with cherries (with the pits, though some remove them) but it is good with various fruits in season, and there are savoury versions.
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Post by Deleted on Jun 12, 2009 4:41:26 GMT
I'm not worried about it being too sweet. When I finally want a dessert, I see no point in it if it isn't sweet.
I have some colleagues who sometimes bring tarts or cakes to the office and proudly announce "I didn't put much sugar in it," to which I reply "no, thank you, then."
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Post by imec on Jun 12, 2009 12:48:48 GMT
We were at a dinner party once and the hostess made two beautiful pies for dessert - one was apple, the other I forget. After many seemingly deserved oohs and aahs, the pies were cut and served. After a bite or two, several of us began looking at each other questioningly - soon the hostess, who was not yet ready for hers (but had asked us to proceed) noticed and sensed there was a problem. "They don't quite taste right" I say, "Sort of, salty". She tasted hers, made a face, shouted "Shit!" and scurried off into the kitchen.
Turns out they had just finished a small kitchen renovation and after replacing all of the food etc. had somehow mixed up two canisters. You have probably guessed at this point that the salt got switched with the sugar. Those pies were ghastly - we still joke about it nearly 15 years later.
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Post by lagatta on Jun 12, 2009 23:12:53 GMT
Indeed, although my tastes run to salty (savoury) rather than sweet, using the quantity of salt in lieu of sugar would make a dish utterly inedible. I have had a sort of apple/sweet onion tart that is a bit sweet, but contains no sugar other than that found in the apple and onion, and does have a bit of salt - but just a pinch.
kerouac, this isn't a diet or food-obsession thing, I just don't particularly like overly sweet things.
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Post by bixaorellana on Jun 12, 2009 23:40:18 GMT
If the whipped cream were not sweetened, the final result would be rich and interesting, but not overly sweet.
We'll just have to make it and find out!
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Post by imec on Jun 13, 2009 5:03:44 GMT
I almost never sweeten whipped cream. Certainly not for this recipe.
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Post by bixaorellana on Jun 13, 2009 5:32:16 GMT
Not for one moment did I think you did!
When I'm absolute dictator, no one will be allowed to sweeten whipped cream without special permission.
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Post by Deleted on Jun 19, 2009 10:44:42 GMT
We were at a dinner party once and the hostess made two beautiful pies for dessert - one was apple, the other I forget. After many seemingly deserved oohs and aahs, the pies were cut and served. After a bite or two, several of us began looking at each other questioningly - soon the hostess, who was not yet ready for hers (but had asked us to proceed) noticed and sensed there was a problem. "They don't quite taste right" I say, "Sort of, salty". She tasted hers, made a face, shouted "Shit!" and scurried off into the kitchen. Turns out they had just finished a small kitchen renovation and after replacing all of the food etc. had somehow mixed up two canisters. You have probably guessed at this point that the salt got switched with the sugar. Those pies were ghastly - we still joke about it nearly 15 years later. My mother mixed up the Cayenne with the cinnamon once. Those were Christmas cookies that we will never forget.  |
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Post by bixaorellana on Jun 19, 2009 15:57:12 GMT
Actually, if you're baking something with a "hot" spice such as ginger or cinnamon, sometimes adding a little cayenne &/or ground black pepper works nicely.
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Post by pookie on Jun 25, 2009 12:06:19 GMT
I have made this dessert many times in the past, it is yummy.
There is a simular one I sometimes make with chocolate biscuits (not choc coated) Dip 2 packets of biscuits in Masarla ,sandwich with whipped cream and place on serving plate in a log ,cover with whipped cream and grated chocolate and maybe a few strawberries or cherries soaked in Liquer
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Post by imec on Jun 25, 2009 12:14:22 GMT
Yeah, once you get the hang of this "technique" there are all sorts of variations you can concoct. Double chocolate chip dipped in Kirsch with a layer of cherries for a Balck Forest theme for example. Shortbread dipped in Frangelico, layer of sliced strawberries for a Strawberry Shortcake type of theme...
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Post by rikita on Dec 30, 2014 18:52:32 GMT
i am planning to try a version of this for our new year celebration tomorrow. didn't get kahlua or anything similar though, so am planning to use egg liqueur, and also thought some fruit flavor might be nice, so bought a package of frozen berries of which i am planning to put (thawed of course) a thin layer between each cookie and cream layer ... hope that will work.
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Post by rikita on Jan 2, 2015 23:51:37 GMT
turned out very nice, i thought. just the cookies were still very hard, due to the egg liqueur being kind of thick i suppose, or maybe i should have soaked them longer. on the other hand, the crunchyness of the cookies was nice, just made it impossible to cut the cake - next time i might just make it in a form, like one would make tiramisu, to be taken out with a big spoon ... anyway, very tasty (and very filling) ...
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Post by bjd on Jan 3, 2015 9:13:05 GMT
Rikita, instead of using hard cookies next time, you could use the kind of biscuits for tiramisu, and quickly dip them into the liquid before using them as a base and layer. I sometimes make cakes like that, using a mix of cream cheese and whipped cream and sugar, and then putting fruit on top. It works really well, especially when it's hot outside and you don't want to use the oven. A picture of them here: www.keldelice.com/cuisine-du-terroir/recettes/boudoir. I don't make the cookies though, just buy them. |
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Post by rikita on Jan 4, 2015 0:37:28 GMT
yeah i might experiment a bit with the recipe when i make it again ... though the nice thing about the cookies i used was that they were very chocolate-y ...
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